The recipe is from the Sawarin model book.

WHAT YOU NEED

Ingredients

Seven of them.
7 eggs
70 grams of milk
20 grams of fine sugar
60 grams of corn oil
Low flour 100 grams
20 grams of cocoa powder
60 grams of fine sugar
A little lemon juice

How TO MADE Chocolate and candy cake

Steps 1 to 4

1. Egg whites and egg yolks are separated;

2. Add fine sugar to the egg yolk; stir evenly;

3. Add corn oil and continue stirring until emulsified;

4. Add the milk and stir.

Steps 5 to 8

5. Low powder mixed evenly with cocoa powder and sifted into egg yolk;

6. The egg yolk is stirred evenly;

7. Let's make some bubbles first.

8. Add fine sugar and lemon juice three times, stirring to the small pointed corners of the figure;

Steps 9 to 12

9. Take 1/3 of the protein cream into the egg yolk and stir evenly;

10. The protein cream is added three times to the egg yolk paste;

11. The mixed dough feels shiny.

12. poured into the mold;

Steps 13 to 16

13. When you make the protein cream, first preheat the oven, mix the dough, turn it over on the table, put it directly in the oven; in the oven of 150-160 degrees, middle and lower layer, 50-55 minutes;

14. When it's time to take it out, it's on the shelf, and it's very easy to take it off.

15.

Handy cooking tips

　　The protein cream is mixed three times with the egg yolk paste, and the mold is made with 8-inch Savarin.